Stir-Fried Rainbow Vegetables with Ginger and Garlic

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Quick-cooked vegetables in a savory ginger-garlic sauce, offering a colorful crunch and bright flavor for weeknight dinners. This Asian recipe, ready in about 25 minutes, pairs Broccoli florets, Sliced bell peppers, Sugar snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Asian cuisine 200 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add 2 cloves minced garlic and 1 tbsp minced ginger, stir-frying for 30 seconds until fragrant and golden.
  3. Step 3: Add 1.5 cups broccoli florets, 1 cup sliced bell peppers, and 1 cup sugar snap peas, then stir-fry for 5-6 minutes until vegetables are crisp-tender and vibrant in color.
  4. Step 4: Pour in 2 tbsp soy sauce and 1 tsp sesame oil, tossing to coat evenly. Cook for 1 minute more until sauce thickens slightly and coats the vegetables.

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